PRESSURE-COOKED ARTICHOKES

Well, it’s spring and that means artichokes!

The Sweetie picked up some big specimens and I popped them into the cooker with a cup of water and they were done in 10 minutes under high pressure with the quick-release.
(You can set them on a steaming rack if you’re feeling ambitious.)

Now, that’s what I call fast food!

I don’t bother making a dipping sauce. I just eat them plain, enjoying their subtle vegetal flavor.